The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Pecan Grits Porridge Bread

isand66's picture
isand66

Pecan Grits Porridge Bread

   I wanted to get a nice nutty flavor for this one without using whole nuts so I used ground pecans in the porridge.  I also wanted to combine the nutty flavor with the wonderful flavor of corn so grits were added to the porridge along with oats and  oat bran.  For the main flour I used corn flour with KAF French style flour and freshly milled spelt and whole wheat flours as well.

I was very pleased with the nutty flavor of this one.  The crumb was super moist and I really enjoyed eating slices of this with mashed avocado for breakfast and grilled with some olive oil and freshly grated cheese for an accompaniment with grilled chicken.

[caption id="attachment_4368" align="alignnone" width="491"] The Echinacea are starting to bloom. We planted another 5-6 new varieties this year which are hopefully going to be stunning.[/caption]

Levain Directions

Mix all the levain ingredients together  for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.  I used my proofer set at 83 degrees and it took about 4 hours.  You can use it immediately in the final dough or let it sit in your refrigerator overnight.

Porridge Directions

Add about 3/4's of the milk called for in the porridge to the dry ingredients in a small pot set to low and stir constantly until all the milk is absorbed.  Add the remainder of the milk and keep stirring until you have a nice creamy and soft porridge.    Remove from the heat and let it come to room temperature before adding to the dough.  I put mine in the refrigerator and let it cool quicker.

 Main Dough Procedure

Mix the flours, and the water for about 1 minute.  Let the rough dough sit for about 20 minutes to an hour.  Next add the levain, cooled porridge, and salt and mix on low for 5 minutes. Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.  (Since I used my proofer I only let the dough sit out for 1.5 hours before refrigerating).

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  Remove the dough and shape as desired.

The dough will take 1.5 to 2 hours depending on your room temperature and will only rise about 1/3 it's size at most.  Let the dough dictate when it is read to bake not the clock.

Around 45 minutes before ready to bake, pre-heat your oven to 550 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Right before you are ready to put them in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.

After 5 minute lower the temperature to 450 degrees.  Bake for 35-50 minutes until the crust is nice and brown and the internal temperature of the bread is 205 degrees.

Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.

 

Comments

Lechem's picture
Lechem (not verified)

a very tasty loaf. Looks lovely!

What do you mean by "grits"? I've always understood this to mean any grain that has a gritty texture e.g. polenta or semolina. Or do you mean something specific?

isand66's picture
isand66

Thanks.

Grits are coursely ground corn meal which are usually cooked with milk or water.  Similar to polenta which is finer.

Happy Baking!

dabrownman's picture
dabrownman

in the bottom of the basket to get a different look to this week's bread.  Grits are one of the great foods of the world and a staple of the South.  Shrimp and grits are one of my favorites.

You are getting the fancy do scoring down pat.  The inside of this one is just perfect for sammys and grilling for bruschetta.  This one is hearty and healthy with all of the different whole grains and has to be tasty.  Lucy wishes she was on LI with the black ones since it has been 105 F or more more all week and 120 is predicted tomorrow maybe 116 F today.   We get all of really high temps in June around here.  122 F is still the record for Phoenix all time and I remember it well June 26,1990.  We get some 120's in July but monsoon comes at the very end of June so the temps are not as high through August but the humidity makes it feel worse:-)

Well done and Happy baking Ian

isand66's picture
isand66

Thanks DA.  Glad you like this one.  I think you would love the flavor profile and it would go great with some of your mouth-watering creations. Going to smoke the first ribs of the season today or tomorrow and doing a pulled pork for my nieces graduation next weekend.  Probably make some pretzel SD rolls to go with it.

I had the best shrimp and grits at the Housewares Show in Chicago this past March.  Tyler Florence of the Food Network fame was serving up his signature dish and it was amazing.

Sorry to hear you guys are burning up.  We are having bizarre weather.  Last week it was 90 for 3 days then dropped down in the 60s.  Now it's been either raining and in the low 70's during the day and 60's in the morning or night.  Not good for my vegetable garden that's for sure.

Happy Baking and Smoking and Grilling!

alfanso's picture
alfanso

But then again we don't know many in the States who dine on Spotted Dick either!

I am curious as to where your inspiration comes from.  What you create is almost always so different and off the rails from the "normal" breads, and you just about don't ever repeat yourself.  So...where do you come up with these combination.  And they seem to always work as well.

That, and you do have a distinctive scoring style all your own.  Good lookers.

alan

dabrownman's picture
dabrownman

goes in his bread!

isand66's picture
isand66

Thanks Alan.

I was going to write a witty come back to your first comment but figured I better keep this "PG" :).

I can't paint or draw but I do consider myself fairly creative and like to use my bread baking as one outlet.  I guess with experience I am able to judge what ingredients and how much will go together well and compliment each other.  I certainly have had my share of failures but most of the time it seems to work out.

I belong to several Face Book groups on bread and some people there take scoring to another level and dimension. 

Happy Baking and look forward to your next post.

Ian

PalwithnoovenP's picture
PalwithnoovenP

How's the texture? The crumb looks like a rye to me!

isand66's picture
isand66

Thanks for checking in Pal.

This is a porridge bread so the texture is extremely moist.  The crumb is moderately open with all the whole grains and nuts in this one.

If you haven't tried a porridge bread yet, you should give it a go if you can.  It will open up endless flavor profiles for your creative mind :).

Hope your weight loss journey is still going well.  I'm still trying to lose about 5 pounds but pretty close to my goal weight at this point.

Regards,
Ian